Citrus Pound Cake Cupcakes/Muffins with Strawberry Topping
Citrus Pound Cake Cupcakes/Muffins with Strawberry Topping
I used to eat the orange hostess cupcakes by the box and this citrus cupcake SLAPS. LOL. That’s what my niece or nephew would say, at least. Anyways, I absolutely love making healthy vegan swaps that won’t make me feel awful and technically I could eat every day without and health implications. You can make lemon or orange for this recipe, so I am contemplating an orange with chocolate icing for halloween….yum!
Citrus Pound Cake Cupcakes/Muffins with Strawberry Topping
Ingredients
- 1 cup pitted dates + 1 cup water, blended until smooth
- 1 whole lemon or sumo mandarin (you could use two cuties mandarins if you don’t have access to sumo), washed really well on outside
- 1 cup plant yogurt
- 1 tsp vanilla bean powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1- 1 ½ tsp turmeric (for color)
- 1 ¾ cup flour of choice (I use gluten free oats blended in the blender to make my own quick and cheap flour
- Optional add-in: 4 Tbs poppy seeds
Instructions
- Preheat oven to 350 F. Add all the ingredients other than the flour to a food processor or blender and blend until everything is smooth. Add in flour (and poppy seeds if using) and blend again until just combined - you don’t want to over blend.
- Scoop batter into 12 cupcake lined muffin tins and bake for about 40 minutes until toothpick comes out clean when poked into the center. Pull out of the oven and let cool in the trays to set.
- Top with pureed strawberries or strawberries blended with some dates and cashews to make a cream frosting. Or just enjoy these plain!
